Text 9727, 87 rader
Skriven 2008-06-28 16:47:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Cats and Bacon
==========================
-=> CAROL SHENKENBERGER wrote to RUTH HANSCHKA <=-

 > Hmmm - two fish share a name then.  The sunnies I'm used to seeing are
 > little critters that taste good once you spit the bones out.

 CS> Don said later, the fre4sh water version is crappie here.  (Thats a
 CS> name of a fish, probably called that because of the bones ;-)

That's pronounced "croppy" for those not in the know. Crappie are a game fish
also known as Speckled Trout - although, as far as I know they are no actual
close kin to the salmon family.

The crappie name is thought to derive from the Canadian French *crapet* which
refers to a large number of varieties in the family Centrarchidae (I had to
look that one up).

While I was looking I ran across a listing of other things that crappie are
called - papermouth, calico bass, strawberry bass, white perch (which I know
for certain is a mis-call as white perch (aka Drum perch) are a trash fish not
fit to feed to a cat), specks (as in speckled trout), sac-a-lait (in the bayou
county of south Louisiana), rock bass and Oswego bass.

They are a game fish and definitely grow larger than sunfish size. Some I have
seen were over 16" in length - caught at Lake Sangchris less than 10 miles from
my home. They are also active in winter and are ice fished in norther climes.

BTW - they are not notably bony. Certainly not as bony as a shad or a sucker.
About on a par with a small mouth bass or lake trout.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sole Amandine
 Categories: Seafood, Nuts, Wine, Citrus, Classic
      Yield: 2 servings
 
    1/3 c  Flour for dredging
      1 ts Salt
    1/4 ts Pepper
    3/4 lb Petrale sole (2 filets)
      5 tb Unsalted butter
      1 tb Oil
    1/3 c  Dry white wine
      1 ts Meyer lemon juice
    1/3 c  Sliced or slivered blanched
           - almonds
      1 tb Chopped flat-leaf parsley
           Lemon wedges
 
  Serve accompanied by tiny boiled new potatoes and sauteed
  buttered spinach
  
  Combine flour, salt and pepper on a shallow plate. Dip each
  fish in the seasoned flour and shake off the excess. Salt
  the fish one more time. (It needs salt to reveal its flavor.)
  
  Use the biggest saute pan or skillet you have (at least 12
  inches in diameter), so the fish are not crowded. Or allow
  one pan per fish. Melt 2 tablespoons of the butter with the
  oil in the pan over high heat. When the butter sizzles, add
  the fish and saute, shaking the pan a few times, until fish
  is golden brown on one side, about 2 or 3 minutes, depending
  upon thickness. Turn the fish and saute on the second side
  until brown. Slide the fish onto hot dinner plates and keep
  warm.
  
  Deglaze the pan with the wine and lemon juice. Watch out as
  it will flame up for a minute before the flames will die
  down. Pour this sauce over the fish. Then sauté the almonds
  with the rest of the butter.
  
  Spoon the almonds and butter over the fish. Top with parsley.
  Serve with lemon wedges; the juice is needed to balance the
  richness of the butter and oak with the acid in the wine.
  
  Serves 2
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All other `sins' are invented nonsense." - Heinlein
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